Ingredients:
3 (8oz.) packages cream cheese, softened
9 oz. white chocolate, melted
11 oz. confectioners' sugar
4 1/2 cups heavy cream
Instructions:
Mix cream cheese, melted white chocolate and confectioners' sugar in food processor until smooth.
Whip cream to stiff peaks. Fold cheese mixture into cream thoroughly.
Line 24 (3-inch diameter) heart-shaped dessert molds or miniature coeur a la creme molds with dampened cheesecloth. Fill each mold full and level with 3 oz. cream mixture; fold cheesecloth over tops to cover. Refrigerate molds at least 4 hours or overnight to set cream.
Remove chilled creams from molds by lifting cheesecloth out; gently unwrap and invert molded creams onto serving plates.
Serving Suggestion:
Serve with strawberry or raspberry coulis. Garnish with fresh berries.
Makes 24 servings.
Source: Terra Restaurant
Date: October 22, 2002